Moist Magical Chocolate Chip Raspberry Muffins Recipe (30 Minutes) Bread/Muffins Breakfast Brunch Snacks Desserts Budget Recipes Gluten-free Low Sodium Recipes

Who doesn't love a moist homemade muffin? Muffins are one of the most popular things to bake, and with good reason. Muffins are usually easy to prep, bake up quickly and can be sweet or savory. This chocolate chip raspberry muffin recipe is loaded with creamy pieces of chocolate and sweet, tart raspberries. It really is a magical combination of flavors. Plus, check out the health benefits of raspberries and the health benefits of chocolate.

Ready to bake up a batch of these easy muffins? Here is what you need to grab from your fridge and pantry: flour (all-purpose or gluten-free), granulated sugar, salt, baking powder, chocolate chips or chocolate chunks, fresh raspberries, milk, vanilla extract and vegetable oil. The muffins bake up in about 20 minutes in the oven.

Serve these moist muffins for dessert after any dinner with a cup of coffee or milk, as a sweet snack, or for breakfast or as part of an elegant brunch. There's really no bad time for chocolate and berries – and you deserve it. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15

Ingredients

• 2 cups all-purpose flour or gluten-free flour
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 cup chocolate chips or chocolate chunks
• 1 cup fresh raspberries
• 1 cup milk (I used evaporated milk)
• 1 egg
• 1 teaspoon vanilla
• 4 tablespoons vegetable oil

Here's how to make it: 

1. Combine the flour, sugar, salt and baking powder in a mixing bowl. 
2. Gently stir in the chocolate chips and raspberries. You can use either chocolate chips or chocolate chunks (semisweet, dark, milk or bittersweet). If you don't have fresh raspberries, use thawed frozen raspberries.
3. In another bowl, stir together the milk, egg, vanilla and vegetable oil. 
4. Add the wet ingredients to the dry ingredients. Be careful not to crush the raspberries. Stir gently. 
5. Divide the batter between muffin cups that have been lined with baking liners, filling about 2/3 full. 
6. Bake in a preheated 375-degree F oven for about 20 minutes, or until a toothpick comes out clean. Remove from the oven and cool. Store the muffins in an airtight container to keep them fresh. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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